April 19, 2018

Ingredients

  • ¾ pound spaghettini
  • 1 heaping cup asparagus pesto (recipe opposite), warmed
  • Salt and freshly ground black pepper to taste
  • 4 tablespoons grated Parmesan or pecorino cheese for garnish
  • 4 tablespoons toasted breadcrumbs

Preparation

Bring a large pot of salted water to a boil over a high heat. Add the spaghettini and cook until al dente. Drain. In a large serving bowl toss the pasta with the asparagus.

Ingredients

  • ¾ pound spaghettini
  • 1 heaping cup asparagus pesto (recipe opposite), warmed
  • Salt and freshly ground black pepper to taste
  • 4 tablespoons grated Parmesan or pecorino cheese for garnish
  • 4 tablespoons toasted breadcrumbs
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